QUILAMA CREAM - Cheese dip - AND CRUDITÉS (English Version)

Hi everybody,

Here it is a very easy and practical recipe. It is a good option as a snack or for a cold buffet or dinner. I have served it in a lot of different occasions, and it has always been a great success.

I advise you to try it!!!

Ingredients and instructions:
For the crudités (raw vegetables strips)


- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 4 celery sticks
- 1 cucumber
- 1 carrot
- Some cherry tomatoes


Cut the vegetables into thin strips and prick a toothpick in each cherry tomato. Put them all around a serving round dish and leave a hole in the middle for the cream bowl.

For the Quilama Cream


- 250 grs/8,75 ounces of cheese cream (Philadelphia or similar)
- 1/4 o 1/2 envelope of onion soup powder (quantity depends on taste)
- 200 ml/0,34 UK pint/0,42 US pint of whipping cream

Mix the ingredients with an electric beater or a wire whip and pour the cream into a small serving bowl. Put it in middle of the serving dish with the crudités.

You can also serve this cream with some chips/crisps, or with some crackers. Another possibility is to use it as a sauce over some grilled chicken or meat.

 Bon appétit!

M.G. for Entre ollas anda el fuego

WARM SPINACHS AND MUSHROOMS SALAD (English Version Recipe)

Ingredients (for about 6 people)

- 1 big bag of fresh spinachs
- 400 grs/14 ounces of mushrooms
- 250 grs/9 ounces of bacon
- 1 clove mashed garlic
- 1 roller of goat cheese
- salt
- 2 tablespoons of honey
- 2 tablespoons of mustard
- 1 teaspoon of Módena vinegar
- Olive oil

Instructions

In a pan with a layer of olive oil sauté the garlic and add the bacon and the mushrooms.

Cut the goat cheese in slices of about 1 cm/4 inches thick and introduce it into the microwave to get it warm.

Beat the honey, the mustard, the oil and the vinager together to turn them into an even sauce.

Put the raw spinachs on the serving dish, and the mushrooms, bacon and goat cheese onto them. Pour over the sauce and ….ready to serve!

Enjoy your salad!!!

 
 
 
 

 
Bon appétit!
 
M.G. for Entre ollas anda el fuego

RECETA DE CRUDITÉS CON CREMA QUILAMA

Hola otra vez:

Hoy os traemos un aperitivo muy vitaminado y muy rico, sencillísimo de hacer y además resulta una forma muy apetitosa de tomar verduras.

Va dedicada la receta a una de nuestras blogs-lectoras que nos ha pedido encarecidamente una receta con salsa de queso.

¡Va por tí!

Ingredientes:

1 pimiento rojo

1 pimiento amarillo

1 pimiento verde

4 ramitas de apio

1 pepino

1 zanahoria

tomates cherry

Ingredientes Crema Quilama:

1 tarrina queso philadelphia o similar

1/4 o 1/2  sobre de sopa de cebolla

1 brik 200 ml nata líquida 35% M.G.

Elaboración de la crema: Se mezcla con la batidora el queso con la nata hasta que espese y se le añade, según el gusto, 1/2 o 1/4  sobre de la sopa de cebolla (sin cocinar).

Se cortan las verduras en juliana, y se colocan decorativamente en una fuente. Se pinchan los tomates en palillos. En el centro se coloca un cuenco con la crema. Y ¡a mojar!

Esta crema también está buenísima para tomar con patatas fritas.

Espero que os guste.

Bon appétit!

M.G. y E.G. para Entre ollas anda el fuego